Lentils are primarily used in soups but I think it’s a refreshingly new idea to try them as croquettes and if you think lentils are not versatile.., then trust me these Spicy Lentil and Potato Croquettes will change your opinion. You can enjoy them as a snack or use them as mini-burger patties. And, also, what a great idea to sneak lentils into your kid’s and family’s diet, right?
These Spicy Lentils and Potato Croquettes can be served up as an appetizer on a bed of lettuce or as tapas, but they’re also equally good as a vegetarian burger pattie. Pop them between sandwich bread or mini burger loafs with some mayo, cheese and chutney and you got yourself a yummy and healthy vegetarian burger.
These filling Spicy Lentil and Potato Croquettes have whole lentils, potatoes, onion and green chillies and loads of flavor in them. It’s far from bland or boring. I use cumin and coriander powder in these but you can dress them up as you please. just look through your pantry and whatever dried or fresh herbs you find, feel free to add them. You can never go wrong with new ideas.
I served these Spicy Lentil and Potato Croquettes two ways. We ate those as is with my spicy plum chutney and I used a few in my son’s school sandwich lunch with a cheese slice, mayo and whole wheat bread!
Whether you’re vegetarian or not, I think you should try making these Spicy Lentils and Potato Croquettes at least once. And these ones taste even much better the next day.
- 1 cup red lentils – cleaned well
- 3 cups water
- 4 small potatoes boiled and finely mashed
- 1 onion, finely chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp chilli flakes
- 1 tbsp chopped green chillies
- ½ cup breadcrumbs
- 1 tsp salt
- 1 tsp fresh ground black pepper
- ¼ cup finely chopped cilantro
- Olive oil
- In a large saucepan, bring the lentils and water to a boil. Reduce the heat to low and simmer for 10 minutes, or until the lentils are very soft. Drain the lentils well. This whole process should take like 40 to 45 minutes.
- In a large mixing bowl, combine the cooked lentils, mashed potatoes and all the ingredients above except for the oil.
- Make small patties out of this mixture and roll them on rice flour or corn flour
- Keep them in the refrigerator for an hour or so. This will help the patties to stay binded and they won’t fall apart.
- In a large heavy-bottomed skillet, heat olive oil and fry the patties for 5 minutes per side or until golden-brown and crisp, adding more oil to the pan as necessary. (The patties are a little fragile, so be gentle when turning them over to ensure they stay in one piece.)
- Serve warm or at room temperature, accompanied by spicy chutneys.
You may also like Fish Cutlets if you want to make something non-vegetarian.